Weekend Menu Hacks: Quinoa Tabbouleh With Chia & Chicken with Turmeric
We know what you’re thinking: It’s hot. You’re sick of watching what you eat so you can look great in that swimsuit or Athleta yoga pant. And you’d rather wash the dog than turn on the oven. We feel you. In solidarity, we’re offering two simple recipes that are triple threats: healthy, delicious and relatively low-cook.
Tabbouleh, a Middle Eastern staple that is as versatile as Olympic decathlete Ashton Easton, is at the center of any good mezze. Although it’s intrinsically healthy, we added some of our favorite ingredients to take it up a notch. Our Quinoa Tabbouleh with Chia and Corn is the result. Protein-packed quinoa replaces bulgur; chia seeds provide additional fiber, Omega-3s and calcium; and sweet corn lends color and crunch.
We’re pairing it with a Poached Chicken with a Creamy Turmeric Sauce. Poaching is about the easiest cooking technique (and one of the healthier ones, even with the loss of some nutrients) as it’s simply simmering food in water. We paired it with a Greek yogurt sauce that is flavored with the ingredient of the moment–anti-inflammatory turmeric, as well as cumin, cilantro and cucumber. You can load up the chicken, sauce and tabbouleh in one delicious lettuce leaf cup or serve together as entree and side. All of this and a bag of baked chips, literally and figuratively, and you’ve got yourself a light lazy summer lunch, brunch or dinner.
A Late-Summer Feast
Frozen Sliced Peaches With Yogurt and Honey
Step 1: Slice peaches and place in the freezer. Meanwhile, cook the quinoa, add the chia, and olive oil; chill.
Step 2: Poach the chicken.
Step 3: Combine the tabbouleh’s tomatoes, parsley and other ingredients.
Step 4: Whisk the vinaigrette.
Step 5: Make the yogurt-turmeric dressing.
Step 6: Blend up your drinks.
Step 7: Get out the sliced chilled peaches and top with yogurt and honey.
Step 8: Food in mouth. #Yum.
Quinoa Tabbouleh with Corn and Chia
1 cup quinoa
2 tablespoons chia seeds
¼ cup plus 2 tablespoons extra-virgin olive oil
1½ cups diced ripe tomatoes (2 medium)
1 cup chopped flat-leaf parsley
¾ cup freshly cut corn (from 1 large ear)
2 scallions, trimmed and very thinly sliced
2 tablespoons fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground pepper
Cook the quinoa according to package directions, then spread on a towel and let cool. Transfer the quinoa to a bowl and stir in the chia seeds and 2 tablespoons of the oil. Cover and refrigerate for 1 hour or overnight.
Add the tomato, parsley, corn and scallion and toss well. In a small bowl, mix the lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper; using a fork, mix in the remaining oil. Pour the dressing over the tabbouleh, toss well and season to taste.